INSPECTION REPORT Health Protection KLIU-CJPQ6X

PREMISES NAME Yo-Bones BBQ Catering Ltd		Tel: Fax:
PREMISES ADDRESS 4567 Canada Way Burnaby, BC V5G 4T1		INSPECTION DATE September 28, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Richard Bone		NEXT INSPECTION DATE October 03, 2022
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: After further consult with staff on site, there is uncertainty as to whether the cold table must be filled with ice. At the time of inspection, the cold table was filled with ice, but insert items remained above 4C (ranged from 5C to 6C). Cold table was defrosted immediately. > Ice was removed and any built-up ice was melted off using hot water. > During this time, all insert items were relocated to other coolers. > After defrosting, air temperature inside the cold table was 8C. Corrective Action(s): The cold table must be defrosted more frequently than the current schedule of once a month in order to maintain adequate cold air flow. > Service the cold table as soon as possible and provide updates to the undersigned regarding maintenance. DO NOT USE the cold table until it has been serviced and verified upon follow-up inspection that stored food items can also be maintained at 4C or colder. Date to be corrected by: October 3, 2022. Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 303 noted on Routine inspection # KLIU-CJMR5X of Sep-26-2022 Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: The mixed hot+cold water that is dispensed from the knee-press hand sinks is too hot, food handlers are unable to adequately perform hand hygiene without risk of scalding. Temperature at both sinks measured above 50C. Correction: Adjust the water temperature immediately. Mixed hot+cold water for hand washing should be no more than 38C. Date to be corrected by: September 28, 2022.

Comments

Follow-up to inspection report #KLIU-CJMR5X: > Mixed water dispensed from the handsinks are now at a safe temperature for handwashing; maximum recorded temperature was 36C. > Opened bag of jasmine rice is now tied and sealed.